Collard greens add Southern flair to these stuffed shells.
Italian Sausage- and Collard-Stuffed Shells
Makes 8 to 10 Servings
- 1 (16-ounce) package mild Italian ground sausage
- 1 yellow onion, finely chopped (about ¾ cup)
- 1 tablespoon finely chopped garlic
- 2 cups chopped stemmed fresh collard greens
- ¼ cup dry white wine
- 1 (24-ounce) jar marinara sauce
- 1 (15-ounce) container whole-milk ricotta cheese
- 1 cup freshly grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 20 jumbo pasta shells, cooked according to package directions
- Garnish: chopped fresh basil
- In a large skillet, cook sausage over medium-high heat, stirring occasionally, until browned and crumbly, about 10 minutes. Add onion and garlic; cook, stirring occasionally, until onion is softened and garlic is fragrant, 1 to 2 minutes. Add collards, and cook until softened, about 5 minutes. Add wine, and cook until liquid is reduced by half, about 5 minutes. Transfer mixture to a large bowl, and let cool completely.
- Preheat oven to 375°. Lightly spray a 13×9-inch baking dish with cooking spray.
- In prepared pan, pour marinara.
- Add ricotta, ¾ cup Parmesan, egg, basil, salt, black pepper, and cayenne to cooled sausage mixture. Divide mixture among pasta shells. Gently place shells in marinara. Cover with foil.
- Bake for 25 minutes. Uncover and sprinkle with remaining ¼ cup Parmesan. Bake until lightly golden and bubbly, 5 to 7 minutes more. Let stand for 5 minutes before serving. Garnish with basil, if desired.